curried tofu stir-fry

1 pkg. (300 g) firm tofu (cut into half inch cubes)
1 tbsp. (15 mL) Olive Oil
1 tbsp. (15 mL) crushed garlic
1 1/2 cups (375 mL) vegetable broth
2 tbsp. (30 mL) curry powder (or to taste)
1 sm. can Baby Corn
2 medium carrots (sliced)
2 stalks celery (sliced)
1 medium onion (sliced)
1 cup (250 mL) sliced mushrooms

1. Add half of the oil to a hot wok, add garlic and tofu.

2. Stir-fry tofu until it is lightly browned and then remove from wok and set aside.

3. Add remaining oil, stir in onion and cook until tender.

4. Add carrots and celery, stir at medium high heat for approx. 2 minutes or until tender.

5. In separate bowl mix hot vegetable stock and curry powder. Pour mixture into wok and then add remaining ingredients.

6. Remember to keep stirring as you bring stir-fry to boil.

7. Immediately reduce the heat to medium low and simmer covered until all vegetables are tender, stirring occasionally.

8. Stir-fry should take less than 15 minutes

Secret: throw in any other vegetables left in your fridge!!!!

Serving Suggestion: Pour over basmati rice or eat by itself. If you don't like tofu you can always alternate with garbanzo beans.

Nutritional Analysis:
No. of Servings: 5, Serving Size: 1.5 cups, Energy: 176Kcal, Protein: 11.9g, Fat: 8.9g, Carbohydrate: 16.6g, Fibre: 3.5g, Iron: 7.7mg

	Tofu is a low-fat vegetarian source of high-quality protein and iron. When eaten alone, tofu may taste a little bland, but a small amount of curry powder will perk it right up.

Submitted by Karen Timmins - Nanaimo, B.C.